Leftover Leftovers

last night's supper

I opened the microwave tonight to heat up leftovers from last night’s supper and discovered yesterday’s lunch inside.

Yesterday I made myself a ham and cheese “half” sandwich (made with 1 slice of bread).  I put the leftover au gratin potatoes from the previous night’s supper in the microwave and heated them up.

Then I forgot about them.  Only to find them tonight.

John said, “Well, that train has left the track.”  Referring to my Mom-brain.

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

One-Pot Pasta With Spinach & Tomatoes
Total time:            30 minutes
Serves:                   4

1 Tbsp. olive oil
1 C. chopped onion
6 garlic cloves, finely chopped
1 can (14.5-oz.) unsalted petite diced tomatoes, undrained
1 1/2 C. unsalted chicken stock (such as Swanson)
1/2 tsp. dried oregano
8 oz. whole-grain spaghetti or linguine (such as Barilla)
1/2 tsp. salt
10 oz. fresh spinach
1 oz. Parmesan cheese, grated (about 1/4 cup)

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Notes:  Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.
Use fresh grape tomatoes instead, and add fresh herbs.
Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

www.cookinglight.com       10/2019